Cook rice by bringing water to a boil in a small saucepan. Add rice and lower to a simmer. Cover and continue to cook until water has evaporated. Once rice is cooked remove from pot and bring to room temperature. You can speed this process by putting rice in refrigerator if needed.

In sauté pan or wok heat 2 tablespoons of oil and sauté veggies except for peas along with ginger and garlic until carrots are tender crisp. Set aside.

Whip eggs in a bowl and cook in pan with 1 tablespoon of oil, and scramble in same pan omelet-style, flipping over once. Remove to cutting board and cut up into strip pieces. Set aside.

Fry rice in remaining oil on medium heat for 10-15 minutes. Add salt and pepper. Do not stir very often so you get crunchy pieces.

Ever wish you could make that yummy eggplant dish that you get at restaurants at home? Well, now you can. It’s delicious and people love it. Using extra oil keeps the eggplant more moist – you drain a lot of it off at the end. You can control the level of spiciness depending on your taste.

Heat up either a cast iron pan or non-stick pan (eggplant will stick to stainless pans). Heat ½ cup of oil and add enough eggplant to fill one layer in pan. Cook on high heat, stirring occasionally, allowing sides of eggplant to brown. Add more oil as needed. Once eggplant is softened transfer to strainer placed in a bowl.

Cook next batch of eggplant the same way, transferring to strainer after each batch.

While eggplant is cooking, make sauce by sautéing garlic and ginger in sesame oil in small saucepan on low heat. Add soy sauce, coconut sugar and seasonings. Mix water with cornstarch and add to pan. Bring to a simmer on medium heat. When sauce thickens slightly (to texture of a glaze) remove from heat.

After eggplant has drained for 20 minutes or so, mix sauce with eggplant in a bowl, tossing gently.

These are terrific recipes. However, I would recommend that you use only USDA certified organic hoisin sauce, soy sauce and cornstarch, since one must assume that any food derived from soy or corn in the USA is genetically modified. See http://nongmoshoppingguide.com/brands/invisible-gm-ingredients.html. If the soy product is imported from China, who can say?